10 Tasty, 3-Ingredient Keto Dessert Recipes

10 Amazing keto dessert recipes

Attention all chocolate lovers! Looking for some easy keto dessert recipes to satisfy your sweet cravings and keep you on track with your weight loss goals? We’ve got some good news for you!

Whether you follow a keto lifestyle or are just trying to incorporate more healthy fats into your diet, these low-carb, low sugar keto treats are the perfect way to enjoy a sweet snack while sticking to your low-carb diet.

The best part? These easy keto dessert recipes only require 3 ingredients that you probably already have in your kitchen.

Still, wondering if the ketogenic diet is right for you? Learn more about the keto lifestyle HERE.

Here are 5 of the best Keto desserts that’ll satisfy your sweet tooth and keep you in ketosis.

1. Chocolate Keto Fat Bombs

Best Chocolate Keto Fat Bombs

Courtesy of Delish

These no-bake chocolate fat bombs are the perfect sweet treat, candy substitute with natural sweetness, and almost 4 grams of healthy fat.

This fat bomb recipe will surely become your favorite low carb, gluten-free, vegan, and sugar-free snack to help boost your energy and keep you on track.

Ingredients:

  • 3.5 oz dark chocolate. 85% minimum cacao.
  • 1/4 cup coconut oil
  • 8 drops stevia (or monk fruit) 

Directions:

  1. Over the stovetop, melt the dark chocolate and coconut oil. Add the stevia and mix until fully blended.
  2. Pour into a chocolate mold and place it in the freezer for 25 minutes or until they are firm. Pop them out of the molds and enjoy this simple recipe!

Makes: 30 fat bombs

Serving size: 1 | Calories: 32 | Fat: 3.6 g | Protein: 0.4 g | Carbohydrate: 1 g

2. Keto Peanut Butter Cookies

The best low-carb keto peanut cookies.

Who doesn’t love a batch of freshly baked cookies? These Keto Peanut Butter Cookies are a keto dieter’s dream and a great way to enjoy the flavor of traditional cookies with even better macros. 

This keto recipe contains no flour which makes these cookies a sweet treat with lower total carbs and a good idea for anyone and everyone! 

Creamy peanut butter, eggs, and a bit of keto sweetener are used as a substitute for traditional ingredients resulting in a Pinterest worthy plate of keto cookies.

Ingredients:

  • 1 large egg
  • 1 cup peanut butter
  • 1 serving of keto sweetener (choices include xylitol, stevia, and erythritol).

Directions:

  1. Set your oven to 350 degrees.
  2. In a large bowl, combine all three ingredients and mix with a spoon until it’s combined.
  3. Form small balls about an inch in size with your hands.
  4. Place them on a silicone cookie mat and press down with a fork once horizontally. And press again vertically.
  5. Place them in the oven for 15 minutes or so until they are golden brown. Take them out of the oven and allow to cool to room temperature before serving.

Makes: 15 keto cookies

Serving size: 1 | Calories: 108 | Fat: 9.2 g | Protein: 0.3 g | Carbohydrate: 0.7g

Check out more keto cookies here.

3. Keto Peanut Butter Cups

Best keto peanut butter cups recipe

Next time you reach for a peanut butter cup in line at the grocery store, opt for this keto substitute instead! These peanut butter cups are full of healthy fats vegan, and free of dairy, gluten, and added sugar. 

With ingredients like coconut oil and natural peanut butter, this low carb recipe makes an easy keto dessert that is sure to help you stick to your keto meal plan.

This recipe doesn’t include any keto sweetener but if you are craving something a little sweeter feel free to add a keto-approved sweetener of your choice as desired.

Ingredients:

  • 1/2 cup peanut butter
  • 1/2 cup coconut oil
  • 1/4 cup cacao powder

Directions:

  1. Have about 16 mini muffin cups ready.
  2. Over the stovetop, melt the peanut butter and coconut oil. Mix until it’s fully blended.
  3. Take out a quarter of the peanut butter mixture and set it aside. Add the cacao powder to the rest of the peanut butter mixture. If you are adding sweetener, add it now.
  4. Divide half of your chocolate mixture evenly into the cups. Drop a small scoop of the peanut butter mixture into each cup. Layer the last half of the chocolate batter to cover the peanut butter mixture. Place them in the freezer them until firm. 

Makes: 16 cups

Serving size: 1 | Calories: 89 | Fat: 8 g | Protein: 2 g | Carbohydrate: 1 g

Note: If you desire some crunchiness, you can add in 4 tbsp of crushed peanuts or use crunchy peanut butter. 

4. Keto Mug Cake

chocolate keto mug cake recipe

Mug cakes are the perfect way to enjoy your favorite cake in moderation. Why not make it keto-friendly! This recipe is a slightly different take on the original recipe by Kirbie’s Cravings.

This keto version is fluffy, filling, and contains 10 grams of protein without using any protein powder.

Craving for chocolate? Add in keto chocolate chips. For a fluffier cake, add in a couple of teaspoons of coconut flour. You can also add in a tablespoon of cocoa powder or add a few drops of liquid stevia for a little more sweetness.

This mug cake is sure to be your new go-to comfort food while on your keto diet.

Ingredients:

  • 2 tbsp peanut butter creamy
  • 1/8 tsp baking powder
  • 1 large egg
  • Optional: 1 serving of keto-friendly sweetener

Directions:

  1. Add all ingredients including any add-ons like cocoa into a mug. Whisk until it’s fully mixed and the batter is nice and smooth. 
  2. Microwave for 1-2 minutes. I suggest taking it out after 1 minute to check if it’s firm. If not, do an additional minute.
  3. Cool the mug cake to room temperature and enjoy!

Makes: 1 mug cake

Serving size: 1 | Calories: 288 | Fat: 25 g | Protein: 10 g | Carbohydrate: 7.6 g

5. Chocolate Covered Berries

Chocolate covered berries

This super easy, 3-ingredient recipe is not only indulgent and decadent but also boasts some impressive nutrition info with high-fat content and low net carbs.

This dessert is the perfect pre-made keto treat that you can keep in your fridge in an airtight container for an easy on-the-go snack. You can also easily elevate this to a fancier treat by adding sprinkles of shredded coconut on top or crushed almonds before placing them in the freezer. 

Ingredients:

  • 1/4 cup dark chocolate chips
  • 2 tbsp coconut oil
  • 10 berries (strawberries, raspberries) or other low-carb berries

Directions:

  1. Melt chocolate (over the stove or in the microwave). Stir in coconut oil and add in a pinch of sea salt.
  2. Drop a small scoop of the chocolate mixture into each mold of an ice cub tray. Add one raspberry per cube and pour over extra chocolate.
  3. Place the tray in the freezer for 4-5 hours until the chocolate is solid.

Makes: 10 servings

Serving size: 2 | Calories: 48 | Fat: 5 g | Protein: 0.6 g | Carbohydrate: 2.5 g

6. Keto Brownies

Flourless chocolate brownies recipe

This paleo, keto-friendly dessert is another great recipe to have on hand when the chocolate craving hits. Cut them into rectangular bars to turn them into keto portable bake bars.

If you are in the mood for a seasonal flavor keto dessert in the Fall, you can also add a teaspoon of pumpkin puree or 1/4 teaspoon of pumpkin pie spice in this recipe. 

Ingredients:

  • 20g keto chocolate chips
  • 15g Almond flour
  • 1.5 tbsp grass-fed butter
  • 1-2 macadamia nuts, chopped (optional)

Directions:

  1. Melt the chocolate chips and butter in the microwave for about 30 seconds. 
  2. Mix in the almond flour and make a dough. Sprinkle the chopped macadamia nuts if adding.
  3. Put the dough in a square-shaped microwavable container and microwave for 1 minute.

Makes: 3 servings

Serving size: 1 | Calories: 103 | Fat: 11 g | Protein: 1 g | Carbohydrate: 4 g | Fiber: 1 g | Net carbs: 3 g

7. Caramel Fudge

Caramel fudge

This no sugar added keto dessert is a must-try for caramel lovers everywhere.

With a whole cup of almond butter, this recipe has 15 grams of fat per serving making it a great way to up your fat and keep carbs low.

Ingredients:

  • 1 cup almond butter (or cashew nut butter)
  • 1/4 cup coconut oil (or coconut butter)
  • 1/8 cup Sugar-free maple syrup

Directions:

  1. Line a 12-count mini muffin tin with muffin liners and set aside. 
  2. In a microwave-safe bowl, combine all ingredients. Heat until melted. 
  3. Remove from the heat and whisk well until smooth, glossy texture remains. 
  4. Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 mins. 

Makes: 12 servings

Serving size: 1 | Calories: 168 | Fat: 15 g | Protein: 5 g | Carbohydrate: 6 g

8. Keto Cheesecake

Keto Cheesecake

This fluffy, light cheesecake has fewer carbohydrates (thanks to no crust!) than traditional cheesecake but is sure to have you coming back for more. It’s the perfect keto cake for any birthday celebrations and holidays. 

To make this keto dessert, all you need are 3 simple ingredients, a hand mixer or stand mixer. It’s void of wheat flour and free of sugar while also being gluten-free, paleo, and low net carb. If you have heavy cream, you can easily whip it up with a little bit of powdered sugar alcohol to make keto whipped cream to top the cake!

Ingredients:

  • 3 ex-large eggs, cold
  • 4.5 oz sugar-free white chocolate chips
  • 4.5 oz cream cheese, softened
  • 1 tablespoon lemon juice or lime juice (optional)
  • 1 teaspoon lemon zest, to top (optional) 
  • 1 drop of vanilla extract (optional) 

Directions:

  1. Preheat the oven to 350 F. 
  2. Separate the eggs and put all the egg whites in a large mixing bowl. Keep the yolks in a separate bowl. 
  3. Add the chocolate chips in a large bowl and melt it in a microwave or using a double boiler method. Add in cream cheese and mix until well combined. Add in the egg yolks to the cream cheese mixture and mix well. 
  4. Using a stand mixer or hand mixer, beat the egg whites to make the meringue. Turn the mixer high and whip until you have a firm peak. 
  5. Add half of the meringue into the cream cheese mixture. Using a spatula, fold in gently and add the rest and mix well. 
  6. Line the cake pan with a parchment paper and pour the mixture into the pan. Place the cake pan on a baking sheet and pour some water into the sheet. Bake in the oven for 15 minutes before turning the temperature down to 320F. Bake another 15 minutes and turn the oven off and leave it in for another 15 minutes. 
  7. Remove from the oven and cool to room temperature.

Makes: 1 cake (8 pieces)

Serving size: 1 piece | Calories: 157 | Fat: 7 g | Protein: 14 g | Carbohydrate: 11 g

9. Chocolate Chip Cookies

Chocolate chip cookies recipe

Who doesn’t love a warm batch of chocolate chip cookies?! By opting for coconut flour as opposed to traditional flour, this cookie recipe will keep your spirits high and your grams of net carbs low.

Ingredients:

  • 2 tablespoons sugar-free chocolate chips
  • 6 tablespoons coconut flour
  • 4 tablespoons butter 

Directions:

  1. Preheat the oven to 365F.
  2. Grease your baking pan or line with parchment paper. 
  3. With a stand mixer or food processor, mix the coconut flour with butter. 
  4. Add in the sugar-free cholate chips and mix with a spatula to make a dough. 
  5. Divide the dough into 10 small balls and line them up on the pan. 
  6. Bake for 7-10 minutes until the edges turn golden. 
  7. Remove from the oven and cool down completely before enjoying. 

Makes: 10 chocolate chip cookies

Serving size: 73 | Calories: 168 | Fat: 5 g | Protein: 3 g | Carbohydrate: 4 g

10. Coconut Cream Mousse

Coconut cream mouse recipe

Now for our final keto recipe on the list! This Coconut Cream Mouse is another easy keto dessert that’s creamier than pudding and more satisfying than any sweet treat you can think of. 

Ingredients:

  • 1 can of full-fat coconut milk (you’ll be using coconut cream that sits on top of the liquid)
  • 1 tablespoon keto sugar substitute (monkfruit sweetener, Swerve, erythritol, allulose)
  • 15 grams unsweetened cocoa powder

Directions:

  1. Keep the coconut milk can in a refrigerator for a day to separate the coconut cream from the liquid. 
  2. Open the can and scoop out just the cream and put it in a large mixing bowl. 
  3. Using a hand mixer, beat the cream until it’s thick. Add the sweetener and mix for additional 20-30 seconds. (Note: If you are making other low-carb desserts that are in need of frosting, you can reserve some and use it to frost anything from cupcakes, ice cream, to a morning yogurt parfait.)
  4. Using a spatula, add the cocoa powder and fold it in. Mix at the end to make it blend it well. 
  5. Refrigerate for 30 minutes to set it and serve with additional toppings like shaved hazelnuts or fresh berry ensemble.

Makes: 4 servings

Serving size: 1 | Calories: 134 | Fat: 13 g | Protein: 1 g | Net Carbohydrate: 4 g

Julia Moriggi, Certified Nutrition Coach
Julia Moriggi, Certified Nutrition Coach

Contributor

A graduate of the University of Massachusetts Amherst with a degree in Kinesiology, Julia is currently a Certified Nutrition Coach, CrossFit Athlete, and former bodybuilding competitor. She believes everyone should have the opportunity to live a happy, healthy life while eating the foods they love and reaching their goals. She has a passion for educating people about nutrition and the human body with the hopes to get them off the diet roller coaster forever.

23 Comments
  1. The picture shows strawberries with the stems out but the ingredient list said raspberries. Was that a typo? I am sure either berry tastes fabulous. Want to try to make this for the holidays.

    1. Hi Carm,
      I’ve never tried that substitution, but I imagine that would work.
      Also, avocado oil may be another option.

      If you try it, let me know how it turns out for you.

      Thank you,
      Tina

    1. Hi Deborah,

      Thanks for the comment and reading my blog. The cookie image should be from one of the cookie recipes, but maybe there was a mixup on our end? I’m curious which image you are referring to…

      Thanks,
      Tina

    2. I had the same question. There’s a chocolate chip cookie on the original link to your page, but only a peanut butter cookie shown here.

  2. I don’t know how y’all made the peanut butter cups look like turtles but I’m making a batch right
    Now.. using winter to harden each layer outside 😂

  3. Hi Tina,
    Thank you so much for these recipes! I am starting the ketogenic diet due to weight and health issues. It helps to find good recipes to help keep me on track!

    1. Hi Priscilla,

      Thank you for reading my blog and leaving such a nice comment. I’m really glad you find the recipes useful. The Keto diet is a great diet for controlling your weight and managing different health issues, so I know you’ll find great success with it.

      I will be sharing a lot more recipes soon, so keep checking back.

      Thank you again!

      Best,
      Tina

    1. Hi Betty,

      Thank you for the sweet comment!
      I’m really happy to hear you enjoyed the desserts. Everyone has those moments when you crave something sweet and want them fast!
      These recipes are absolutely perfect, and I’m glad they worked for you too.

      I’ll keep adding more recipes like these, so hope you visit us again 🙂

      Cheers,
      Tina

  4. For the recipes that call for pb, is that all natural pb? It doesn’t specify. The pb cups don’t have any sweeteners and so that’s where I’m confused because I don’t see how it would be sweet. Thx.

  5. I made the brownie mug with the extra coconut flour and cocoa powder and only put it in the microwave for 1 minute and it was kinda dry. What can I do so it’s not so dry?

  6. I made the keto peanut butter cookie and it was amazing. I am a dessert lover and being on A Keto diet has been so difficult for me so it is so delightful to find yummy keto dessert recipes that satisfy my sweet tooth! Thank you so much for the recipe Julia. I can’t wait to try some of the other ones.

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